Grilled Lamb Shoulder Chops with Pimentón Rub

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Photo: Iain Bagwell; Styling: Karen Shinto
Total Time
2 Hours 15 Mins
Yield
Serves 4
September 2010
RECIPE BY Sunset

At the farmers' market, look for grass-fed lamb, or go to eatwild.com for a source near you.

Ingredients

  • 4 bone-in lamb shoulder chops (preferably grass-fed), about 1/2 lb. each
  • About 1 1/2 tbsp. extra-virgin olive oil
  • 1 tablespoon plus 1 tsp. dried oregano, crumbled fine
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon bittersweet or sweet smoked Spanish paprika (pimentón)
  • 4 lemon wedges

Nutritional Information

  • Calories 421
  • Caloriesfromfat 63%
  • Protein 34g
  • Fat 30g
  • Satfat 12g
  • Carbohydrate 3.5g
  • Fiber 1.6g
  • Sodium 1068mg
  • Cholesterol 132mg

How to Make It

Step 1

Coat lamb all over with oil. In a small bowl, combine oregano, salt, garlic powder, and paprika. Evenly sprinkle all over lamb, pressing it into place.

Step 2

Chill chops on a rack set on a tray, uncovered, 2 to 8 hours. Bring to room temperature during the last hour.

Step 3

Heat grill to high (450° to 550°). Grill chops, covered, turning once, about 8 minutes total for medium-rare. Serve with lemon wedges.

Step 4

Note: Nutritional analysis is per serving.

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